OSSO BUCO
Get Giada De Laurentiis' classic Osso Buco recipe, braised low and slow until the veal is fall-off-the-bone tender, from Everyday Italian on Food Network.
Provided by Giada De Laurentiis
Categories main-dish
Time 2h15m
Yield 6 servings
Number Of Ingredients 18
Steps:
- Place the rosemary, thyme, bay leaf and cloves into cheesecloth and secure with twine. This will be your bouquet garni.
- For the veal shanks, pat dry with paper towels to remove any excess moisture. Veal shanks will brown better when they are dry. Secure the meat to the bone with the kitchen twine. Season each shank with salt and freshly ground pepper. Dredge the shanks in flour, shaking off excess.
- In a large Dutch oven pot, heat vegetable oil until smoking. Add tied veal shanks to the hot pan and brown all sides, about 3 minutes per side. Remove browned shanks and reserve.
- In the same pot, add the onion, carrot and celery. Season with salt at this point to help draw out the moisture from the vegetables. Saute until soft and translucent, about 8 minutes. Add the tomato paste and mix well. Return browned shanks to the pan and add the white wine and reduce liquid by half, about 5 minutes. Add the bouquet garni and 2 cups of the chicken stock and bring to a boil. Reduce heat to low, cover pan and simmer for about 1 1/2 hours or until the meat is falling off the bone. Check every 15 minutes, turning shanks and adding more chicken stock as necessary. The level of cooking liquid should always be about 3/4 the way up the shank.
- Carefully remove the cooked shanks from the pot and place in decorative serving platter. Cut off the kitchen twine and discard.
- Remove and discard bouquet garni from the pot.
- Pour all the juices and sauce from the pot over the shanks. Garnish with chopped parsley and lemon zest.
TRADITIONAL OSSO BUCO
This recipe is a traditional but simple way of cooking Osso Buco (veal shanks). The white wine is a must in this dish.
Provided by PICKLEDPOSSUM
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 4
Number Of Ingredients 13
Steps:
- Dust the veal shanks lightly with flour. Melt the butter in a large skillet over medium to medium-high heat. Add the veal, and cook until browned on the outside. Remove to a bowl, and keep warm. Add two cloves of crushed garlic and onion to the skillet; cook and stir until onion is tender. Return the veal to the pan and mix in the carrot and wine. Simmer for 10 minutes.
- Pour in the tomatoes and beef stock, and season with salt and pepper. Cover, and simmer over low heat for 1 1/2 hours, basting the veal every 15 minutes or so. The meat should be tender, but not falling off the bone.
- In a small bowl, mix together the parsley, 1 clove of garlic and lemon zest. Sprinkle the gremolata over the veal just before serving.
Nutrition Facts : Calories 477.7 calories, Carbohydrate 17.6 g, Cholesterol 200.6 mg, Fat 19.8 g, Fiber 2.7 g, Protein 46.9 g, SaturatedFat 9.8 g, Sodium 467 mg, Sugar 6 g
OSSO BUCO WITH HOMEMADE PESTO
This recipe comes from the December 09 issue of Bon Appetit Magazine and is very easy to make. Tying a piece of kitchen string around each veal shank keeps the meat from falling off the bone while cooking.
Provided by Noni Suzanne
Categories < 4 Hours
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- HOMEMADE PESTO: Combine basil, oil, grated Parmesan cheese and garlic in mini processor and blend until almost smooth. Season pesto to taste with salt and pepper.
- OSSO BUCO: Preheat oven to 325*.
- Heat oil in large wide ovenproof pot over medium-high heat.
- Sprinkle veal all over with salt and pepper. Add veal to pot in single layer and cook until brown, turning occasionally, about 8 minutes.
- Transfer veal to large plate.
- Add chopped vegetables and garlic to pot; saute until beginning to color, about 10 minutes.
- Add wine and boil until reduced to glaze, stirring often, about 4 minutes.
- Add tomatoes, chicken broth, beef broth, pesto, bay leaves, and thyme; stir sauce to blend.
- Return veal and any juices to pot, arranging veal in single layer. Bring to boil, cover pot and place in oven.
- Braise veal until very tender, about 1 hour 45 minutes.
- Tilt pot; spoon fat from surface of pot.
- Season sauce to taste with salt and pepper.
- Divide shanks among plates; spoon sauce over and serve. (May be served as is or over egg noodles if desired).
Nutrition Facts : Calories 535.9, Fat 40.3, SaturatedFat 6.4, Cholesterol 5.7, Sodium 756.8, Carbohydrate 29.2, Fiber 7, Sugar 6, Protein 9.1
CHIANTI BRAISED OSSO BUCO WITH ROASTED FENNEL AND FINGERLING POTATOES AND LEMON PARSLEY PESTO
Provided by Food Network
Time 3h30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 325 degrees F.
- Heat 2 tablespoons olive oil in a Dutch oven over medium-high heat. Season the shanks with salt and pepper and brown them in the Dutch oven, turning once, until well-browned, about 4 minutes per side. Transfer the shanks to a plate.
- Discard all but 1 tablespoon of the oil and return the Dutch oven to medium heat. Add 2 garlic cloves and cook, stirring, until lightly browned. Add the tomato paste and cook, stirring, until caramelized, about 2 minutes. Raise the heat to high, pour in the wine, and reduce by 1/4. Add the veal stock, 1 thyme sprig, rosemary, and bay leaf and bring to a boil. Arrange the shanks in the Dutch oven, cover, and transfer to the oven. Braise the shanks until the meat is tender and pulling away from the bone, about 2 1/2 hours. Remove from oven and let rest for 30 minutes.
- Raise the oven to 350 degrees F.
- Heat the remaining 2 tablespoons oil in a large ovenproof skillet over medium-high heat. Add the potatoes and cook, stirring, until golden brown. Add the fennel strips and cook, stirring, until lightly browned. Stir in the remaining garlic clove and thyme sprig and season with salt and pepper. Transfer the skillet to the oven and cook until the potatoes are tender, about 10 minutes.
- Sprinkle the fennel-potato mixture with fennel seed and shallot and cook 2 minutes more. Turn off the oven, and leave the skillet inside to keep warm.
- Meanwhile, make the pesto: Combine the parsley, garlic, and lemon zest in a food processor and pulse until chopped. While the motor is running, drizzle in the oil until a smooth paste is formed. Season with salt and pepper.
- When ready to serve, divide the fennel-potato mixture among plates and sprinkle with a little of the reserved fennel fronds. Place a veal shank on each plate, spoon over some of the sauce, and top with a little of the pesto. Sprinkle shanks with the sea salt and serve.
OSSO BUCO WITH COUSCOUS
Make and share this Osso Buco With Couscous recipe from Food.com.
Provided by Kiwi Kathy
Categories Stew
Time 1h45m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 200 degrees C / 180 degrees C fan forced.
- Spray carrot, celery and onion with oil. Heat a large frying pan over moderate heat. Add garlic and vegies. Cook for 4 -5 minutes. Transfer to a 2 litre (8 cup) casserole dish.
- Reheat frying pan. Toss veal in flour. Cook veal in batches for 2 -3 minutes or until browned. Transfer to casserole dish.
- Whisk tomato paste, tomato, stock and bay leaves in a large jug. Pour over veal and vegies in dish.
- Bake uncovered for 1 1/2 hours or until tender. Season with salt and pepper.
- Spoon couscous into shallow bowls. Top with Osso Buco, zest and oregano.
- Serve at once.
Nutrition Facts : Calories 634, Fat 1.8, SaturatedFat 0.4, Sodium 956.4, Carbohydrate 131.2, Fiber 11.5, Sugar 10.4, Protein 22.9
OSSO BUCO
This is a very tender veal dish with a flavorful tomato and herb sauce. It takes a while to prepare, but does not require much attention while cooking.
Provided by Amy Augustyniak
Categories World Cuisine Recipes European Italian
Time 2h50m
Yield 7
Number Of Ingredients 16
Steps:
- In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.
- Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.
- Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.
Nutrition Facts : Calories 251.3 calories, Carbohydrate 10.6 g, Cholesterol 83.2 mg, Fat 14.5 g, Fiber 2.2 g, Protein 19.7 g, SaturatedFat 5.2 g, Sodium 947.9 mg, Sugar 3.3 g
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